My first attempt was, ummm, memorable. It totally fell apart, so I served it in a shallow bowl. It tasted wonderful, but...
My second try turned out quite well, the taste was good, and it looked pretty, but the top slid off, sigh. Not a good thing, really.
This time round I decided to make the Boston Cream Pie recipe from my Boston Cooking School cookbook, 1936 edition.
I mean, I'm making the Boston Cream Pie from the Boston Cooking School Cookbook.
There were two possibilities for the cake there, one was called a Two Egg Cake, the other was the Boston Favorite Cake.
I went back and forth and sideways as to which recipe I wanted to make this year and then decided on the Boston Favorite Cake.
It looked like it was a little more over the top, well, more of a special occasion cake that is.
And I was making a Boston Cream Pie, so to me the Boston Favorite Cake was the way to go.
Recipe: Boston Favourite Cake
I had to show off the baked cakes, they were perfect.
Take out of oven, turn the cakes out of the pans, let them cool, and split them in half. I only did one of the cakes this year, but next year, I'll split both of them.
Put half the cream filling on top of the split cake and then top it with the other half. Spread the other half of the cream filling on top of that cake and finish off with the final layer.
I'll tell you all about how to make the Cream Filling and the Chocolate Ganache in the next post.